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Sea Bass with Crispy Skin in Basil sauce

Name: Sea Bass with Crispy Skin in Basil sauce
Cook time: 40 s
Total time: 40 s
Yield: 8
Cuisine: France
Ingredients: 4 Mediums Tomatoes diced; 3 tablespoons Olive oil; 8 Cloves Garlic finely chopped; 8 sprigs Fresh thyme chopped; 1 piece Spices bay leaf; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 pinch Ground Black Pepper; 1200 grams Seabass fillets; 300 grams fresh basil leaves chopped; 500 milliliters Water; 200 grams Mushroom cut into slices; 40 grams Lemon juice; 20 grams fresh basil leaves chopped

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Easy

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40 Min

Try this easy-to-follow Sea Bass with Crispy Skin in Basil sauce recipe at home. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

8 Servings

Tomato, diced

4 Mediums

Olive oil

3 tbsp

Garlic, finely chopped

8 Cloves

Fresh thyme, chopped

8 sprigs

bay leaves

1 piece

MAGGI® Chicken Bouillon Less Salt

2 cubes

Ground Black Pepper

1 pinch

Seabass fillets

1200 g

fresh basil leaves, chopped

300 g

Water

500 mL

Mushroom, cut into slices

200 g

Lemon juice

40 g

fresh basil leaves, chopped

20 g

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Nutritional Information

Carbohydrates

7.66 g

Energy

238.32 kcal

Fats

9.48 g

Protein

30.84 g

Recipe steps

7 min

1 min

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Recipe steps

7 min

Step 1

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Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tabl

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Recipe steps

7 min

Step 2

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Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season wi

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Recipe steps

7 min

Step 3

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Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1

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Recipe steps

7 min

Step 4

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Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consiste

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Recipe steps

7 min

Step 5

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Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

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Recipe steps

7 min

Step 6

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Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

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Recipe steps

7 min

Step 7

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Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the

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Sea Bass with Crispy Skin in Basil sauce

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Recipe steps

Sea Bass with Crispy Skin in Basil sauce

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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